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With Rib Fest, one of Fargo’s most attended events of the summer just around the corner; June 8-11th, 2022.  I thought it would be fitting to pair some beers with pork ribs, pulled pork and beef brisket for your backyard grilling pleasure. Finding the right beer to balance the flavors and spiciness of barbecue may seem over-whelming but beer is the perfect companion to whatever you’re barbecuing. The three most common ways to pair beer with any food is contrast, complement or cut.

Most barbecue sauces are a combo of sweet and acidic, sugar and vinegar, in one form or another with sauces ranging from mild to intense spiciness. Fortunately, beer’s carbonation cuts through barbecue’s fire and spice while refreshing and recharging the palate. At the same time, its complexity can complement the layers of flavor in any slab of meat.

Pork Ribs – balance the spiciness of the sauce

               Fulton Brewing Co. 300 Mosaic IPA – ABV: 7.0% IBU: 74

               Half Brothers Brewing Co. Punk Rock Princess Juicy Pale Ale – ABV: 5.0% IBU: 40

               Lagunitas Brewing Co. Daytime Session IPA – ABV: 4.0% IBU 31

               Bell’s Brewery Two Hearted IPA – ABV 7.0% IBU 60

 

Pulled Pork – balance the richness

               Summit Brewing Co. Extra Pale Ale (EPA) – ABV: 5.2% IBU: 45

               Samuel Adams Wicked Hazy – ABV: 4.7% IBU: 12

               Odell Mountain Standard IPA  – ABV: 6.5% IBU: 39

               Empyrean Brewing Co. Dark Side Vanilla Porter – ABV: 5.6% IBU: 22

Beef Brisket – balance the smokiness

               Samuel Adams Boston Lager – ABV: 4.9% IBU: 30

               August Schell Brewing Co. Firebrick Lager – ABV: 5.1% IBU: 25

               Rhombus Guys Brewing Co. Into The Darkness Porter – ABV: 4.8% IBU: 30

               Fargo Brewing Co. Stones Throw Scottish Ale – ABV: 4.5% IBU: 19

 

 

 

All of this is making me Hungry! Check out the recipe below from Laura in the Kitchen; Slow Cooked BBQ Beer Pulled Pork with Spicy Slaw

Ingredients

For the Pork:

  • 4 lb of Boneless Pork shoulder
  • 1 cup of Beer, I like using an amber Lager
  • Couple slices onions
  • 1 Tbsp of Smoked Paprika
  • 2 Tbsp of Brown Sugar
  • 1 Tbsp of Dried Mustard
  • 1 tsp of Granulated Garlic
  • Salt, to taste
  • A Couple cups of BBQ sauce

 

For the Slaw:

  • 4 cups of shredded coleslaw mix
  • 1 Jalapeno, seeded and finely chopped
  • 2 Scallions, finely chopped
  • 1 Tbsp of Sugar
  • 1 tsp of Celery Salt
  • 1/2 cup of Mayo
  • 1 Tbsp of Apple cider vinegar
  • 1 tsp of granulated garlic

Preparation

1) In a small bowl, mix together the paprika, brown sugar, mustard, granulated garlic and plenty of salt, rub this mixture really well on both sides of the pork, then place the pork in a slow cooker, add the onions around it, add the beer, place a lid on and cook it on high for about 6 hours or until it falls apart.

2) While the pork cooks, make the slaw. In a large bowl, add the coleslaw mix, jalapeno and scallions and set aside. In a small bowl, whisk together the mayo, vinegar, celery salt, sugar, granulated garlic and a pinch of salt (taste and adjust with more spices of more vinegar or mayo) pour this mixture into the coleslaw mixture, toss together well, cover and pop in the fridge until ready to eat.

3) Remove the cooked pork from the slow cooker, allow it to cool so you can handle it, shred it as fine as you like, making sure to discard the fatty pieces, then place the pork in a large pan that’s safe to go straight on the grill ( I like using a disposable foil baking dish for this) add the BBQ sauce, along with some of the cooking liquid, and place it on a hot grill to cook for about an hour on medium heat until the edges of the meat caramelize a bit and the sauce is thick and bubbly.

3) Serve on buttered toasted brioche buns with a heaping spoonful of spicy slaw!

 

CHEERS!